Roasted Veggie Campanelle Pasta

One of my all-time favorite pasta that my family loves is a roasted veggie pasta that I make often. I keep the ratio of veggies to pasta very high with more veggies and less pasta which equals more good for you veggies in every bite.

About the recipe

With roasted veggies you don’t need anything else. Just a little garlic, red pepper flakes, salt and olive oil. That’s it. A wide variety of veggies get roasted for this pasta and release a lovely sweet caramelized flavor that gives the dish it’s wonderful taste.

Use a little of this and little of that – veggies that is

This is a great way to use up a large quantity of veggies especially if you have a little of this and a little of that. Have a couple of carrots? Roast it in here. Have a pepper or two, a small broccoli bunch, or two zucchinis? Roast all these veggies for a delicious pasta that everyone will love!

Roasted Veggie Campanelle Pasta
makes a large quanitity serving size 6-8

Ingredients:

2 zucchini cut into cubes or slices, about 4 cups
2 bell peppers – cut lengthwise
1 lb mushrooms cut in half
1 medium onion cut lengthwise
1-2 leek stalks white and light green parts cut into chunks
4 cups broccoli florets or
1 carrot sliced
1 lb penne pasta
6 cloves garlic crushed
1 tsp red chili flakes
Salt
Olive Oil
Cook’s notes: Other veggies that can be added are cauliflower, asparagus and fennel.

Directions:

Toss all the veggies together with 4 tbsp olive oil. Place veggies on 2 large baking sheets. Bake at 375 F for 30 minutes. Toss around and bake for additional 15 minutes. When all the veggies are roasted until tender remove from oven and set aside.
In the meantime, cook pasta according to package directions.

In a large pot heat 2 tbsp olive oil. Add red chili flakes and garlic and sauté until garlic is tender and flavor is released about 5 seconds. Add all the roasted veggies and salt to taste and toss together.